Preheat the oven to 180°C.Heat oil in an ovenproof casserole and sweat the onion and garlic until softened. Add the spices and sauté for a minute, stirring. Add the peppers and sauté until bright and glossy.Add the chickpeas, rice, lemon juice, stock and wine.Bring to the boil, stir well and replace the lid.Place in the oven and cook for 45 minutes. Stir again, season well and serve with plenty of fresh coriander.Source: Fairlady
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